Hearty Chicken and Garden Vegetable Soup
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Hearty Chicken and Garden Vegetable Soup

Hearty Chicken and Garden Vegetable Soup

with Cheesy Garlic Bread

Nothing says cooler weather than a bowl of warm chicken soup! Hearty and packed with veggies, this soup will warm from the inside out. The garlic cheese toasts are perfect dippers.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Chicken

1 tbsp

Beef Stock Powder

(Contains Soy, Sulphites)

2 tbsp

Tomato Sauce Base

1 unit(s)


113 g

Sugar Snap Peas

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

300 g

Yellow Potato

30 g

Garlic Spread

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)

Yellow Onion

1.5 tsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

0.13 tsp


0.13 tsp


1.5 tbsp



Nutrition Values

Calories750 kcal
Fat36 g
Saturated Fat9 g
Carbohydrate72 g
Sugar12 g
Dietary Fiber8 g
Protein37 g
Cholesterol110 mg
Sodium2000 mg
Trans Fat0.2 g
Potassium1950 mg
Calcium250 mg
Iron5.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Pot
Measuring Cups
Parchment Paper


Prep and cook potatoes

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Halve potatoes lengthwise, then cut into 1/4-inch half-moons. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Cook veggies

Peel, then cut carrot into 1/4-inch half-moons. Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.Heat a large pot over medium-high heat. When hot, add half the garlic spread and 1/2 tbsp (1 tbsp) oil. Swirl the pot to melt. Add carrots and onions. Cook, stirring occasionally, until veggies soften slightly, 4-5 min. Transfer to a plate.Meanwhile, trim and halve peas.

Cook chicken

Add chicken to the same pot (from step 2). Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Add tomato sauce base and soy sauce. Cook, stirring often, until meat is coated, 1-2 min.

Cook soup

Return veggies to the pot and sprinkle over Cream Sauce Spice Blend. Cook, stirring constantly, until combined, 30 sec. Add 2 cups (4 cups) water and beef stock powder.Bring to a boil over high. Once boiling, reduce heat to medium-high. Cook, stirring occasionally, until broth thickens slightly, 6-7 min. Add sugar snap peas. Cook, stirring often, until peas are tender-crisp, 2-3 min. Season with salt and pepper, to taste.

Toast garlic rolls

Meanwhile, halve rolls, then arrange on a parchment-lined baking sheet. Arrange on an unlined baking sheet, cut-side up. Divide remaining garlic spread over buns, then sprinkle over half the Parmesan cheese. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on rolls so they don't burn!)

Finish and serve

Stir roasted potatoes into soup. Divide soup between bowls. Sprinkle over remaining Parmesan.Serve with cheesy garlic rolls alongside.